Ollie Williams
Clinton Township,MI
Summary
Dynamic Corp Chef with a proven track record at Redcoat Tavern, excelling in menu development and staff training. Expert in food safety compliance and inventory management, I crafted a signature dish that became a bestseller. Committed to quality control and fostering a collaborative kitchen environment, ensuring optimal performance and safety standards.
Overview
23
23
years of professional experience
Work History
Corp Chef
Redcoat Tavern
Royal Oak, MI
07.2003 - 01.2026
- Supervised training of kitchen staff in high-pressure food preparation techniques.
- Crafted diverse menu items in accordance with established recipes and presentation standards.
- Facilitated training for new kitchen staff on operational procedures and food safety protocols.
- Oversaw inventory levels and coordinated supply orders to optimize resource utilization.
- Directed daily kitchen operations, ensuring strict adherence to quality standards and optimized workflow.
- Monitored freezer and refrigerator temperatures prior to each shift to ensure compliance with safety standards.
- Executed inventory management by placing timely orders to restock items.
- Facilitated collaboration with kitchen staff to optimize meal preparation and service timelines.
- Managed food handling and storage processes to ensure safety and prevent cross-contamination.
- Enforced rigorous food safety regulations to guarantee adherence to health department standards.
- Enhanced kitchen safety through rigorous enforcement of hygiene protocols and comprehensive staff training on equipment usage.
- Crafted signature dish that achieved bestseller status by merging innovative flavors with classic techniques.
- Facilitated training and mentorship of new staff members in kitchen safety, sanitation, and cooking techniques.
- Led menu development and planning initiatives.
Education
Associate of Science - Culinary
Oakland Community College
Bloomfield Hills, MI05.2003
Skills
Kitchen operations
Food safety compliance
Menu development
Inventory management
Staff training
Quality control
Sanitation standards
Cost control measures
Recipe formulation
Cross-contamination prevention
Knife skills
Kitchen management
Ingredient knowledge
Recipes and menu planning
Allergen awareness
Recipe creation
Menu planning
Purchasing
I speak fluent Spanish
Servsafe certificate
Allergy certificate
Languages
English
Full Professional
Spanish
Professional Working
Timeline
Corp Chef
Redcoat Tavern
07.2003 - 01.2026
Associate of Science - Culinary
Oakland Community College